5 Reviews of Ratatouille With Chickpeas -- Crock-Pot

From: nemokitty

On Jun 29, 2009

YUM, YUM, YUM!! Loved doing it in the crockpot. Followed exactly except I didn't have any tomato paste. It was so, so good! I think I may have to make this alot more often. We had it over mushroom rice. Thanks for a great recipe!!

From: SamiBTX

On Jul 24, 2009

Yum! Yum! Yum! Although I must say that I think the eggplant shouldn't be cooked in the skillet beforehand because afterwards in the crockpot it basically falls into mush. Oh and if you don't want it to be soupy with alot of juice then strain the canned tomatoes.

From: Jenny Ann

On Jun 11, 2009

This is one of those things that is good but you don't know how often you'll prepare it. I halved the recipe and it seemed like we still ate on it for days. One time I served it over whole-wheat spaghetti. My husband thought it would be better if it had ground beef in it, although that would have defeated the purpose for me (cutting calories or WW points).

From: Chef #829380

On Nov 7, 2009

I thought this was okay. It had great flavor, would definitely have preferred it w/some chicken. Follow previous reviews, like draining the tomatoes if you don't want it to be soupy and don't pre-cook the eggplant because it does get really soft. I also thought the chick peas would have been a little softer. I think this is good for a side dish or served w/rice or pasta. Not sure if I would make this again in such a large quantity. I would like to update my review. I put this over pasta the next day that I had left over and it was really good.

From: Sharon123

On Jun 3, 2009

Wow, this was delicious! I didn't have zucchini so used yellow squash and instead of a yellow pepper used red. I just loved this served over jasmine rice. Thanks for a recipe I will make again!